Teriyaki Salmon Pan-Fried Fish (Printer-Friendly Version)
Pan-fried salmon filets in a sweet-savory teriyaki glaze. Quick preparation with classic Asian-inspired flavors.
# Required Ingredients:
→ For the Salmon
01 -
4 skin-on salmon fillets, approximately 2.5 cm thick
→ For the Teriyaki Marinade and Sauce
02 -
60 ml low sodium soy sauce
03 -
2 tablespoons honey
04 -
1 tablespoon fresh lemon juice
05 -
2 cloves garlic, minced
06 -
2 teaspoons fresh ginger, grated
07 -
2 teaspoons cornstarch
08 -
0.5 teaspoon salt, or to taste
09 -
0.25 teaspoon black pepper
→ For Cooking
10 -
2 tablespoons olive oil
→ Optional Garnishes
11 -
2 green onions, thinly sliced
12 -
1 teaspoon toasted sesame seeds
# Step-by-Step Instructions:
01 -
In a large bowl, whisk together soy sauce, honey, lemon juice, garlic, ginger, cornstarch, salt, and pepper until smooth.
02 -
Place salmon fillets in the marinade and turn gently to coat all sides. Cover and refrigerate for at least 30 minutes and up to 8 hours.
03 -
Remove the salmon from the marinade, reserving the liquid. Heat olive oil in a heavy skillet over medium-high heat.
04 -
Place salmon fillets skin-side down in the pan and cook for 6 minutes without moving.
05 -
Flip fillets and cook for an additional 3–4 minutes until just cooked through. Transfer to a plate and cover to keep warm.
06 -
Whisk the reserved marinade to recombine, then pour it into the same skillet. Simmer over medium heat, stirring constantly, for about 3 minutes until thickened.
07 -
Return the salmon fillets to the skillet. Spoon thickened sauce over the fillets, cooking top-side-down for 1 minute, then flip and cook top-side-up for 1 more minute.
08 -
Transfer salmon to plates, garnish with sliced green onions and sesame seeds, and serve immediately.
# Handy Cooking Tips:
01 -
Pat salmon dry with paper towels before marinating to achieve optimal browning and flavor.
02 -
Use a heavy skillet, such as stainless steel or cast iron, for superior heat distribution and even cooking.
03 -
Monitor doneness with an instant-read thermometer; salmon is perfect at 63°C internal temperature.
04 -
Do not over-marinate; 30 minutes to 2 hours is ideal for best texture and flavor.